Quinoa Chili Fries
Author: 
Recipe Type: Appetizer, Main
Cuisine: American
Serves: 7 cups of chili
 
Baked potato wedges and a vegetarian quinoa chili combine for a hearty fall meal that can be enjoyed without feeling greasy after.
Ingredients
  • 1 cup dried quinoa, cooked according to package
  • 3 Tbs olive oil (or your favorite cooking oil)
  • 2 tsp chili powder
  • 1½ tsp cumin
  • 1 tsp smoked paprika
  • pinch red pepper flakes
  • a few twists fresh black pepper
  • 4-5 cloves garlic, chopped
  • 1 bunch (8 or so) green onions, chopped (save tops for garnish)
  • 1 poblano pepper, seeded and chopped
  • 1 red or orange bell pepper, seeded and chopped
  • 1 15 oz. can or 1½ c cooked red or kidney beans, rinsed and drained
  • 1 15 oz. can or 1½ c cooked black beans, rinsed and drained
  • 1 Tbs low sodium soy sauce or tamari
  • 2 15 oz. cans diced no salt added tomatoes
  • 1 6 oz. can no salt added tomato paste
  • 1 Tbs maple syrup (or your favorite sweetener)
  • 2 Tbs red cooking wine
  • ½ tsp salt
  • 1 c water
  • potatoes, amount depends on number of servings
Instructions
  1. Cook the quinoa and set aside. Prep the veggies while the quinoa cooks.
  2. In a large, lidded pot combine the oil, chili powder, cumin, paprika, red pepper flakes and black pepper. Raise the heat to low and let the spices bloom for 2-3 minutes.
  3. Add the garlic and onions. Raise the heat to medium low and sauté 5 minutes. Add the peppers, raise the heat to medium and sauté 5 minutes.
  4. Stir in the cooked quinoa and saute 3-4 minutes. Stir in the rest of the ingredients, cover loosely, turn the heat to low and let the chili simmer while you make the fries.
Fries
  1. Find the link to the recipe above
Recipe by Honest Cooking at http://honestcooking.com/quinoa-chili-fries/